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Posts tagged ‘meatless’

Spring Vegetable Soup

Scroll down for today’s Freezer Food Friday post!


Spring Vegetable Soup

2 cans kidney beans
2 medium carrots
1 zucchini
4 Yukon gold potatoes
3 cans low sodium vegetable broth
1-2 cups water
1 large leek
4 celery sticks
1 tbsp. fresh thyme
1 tbsp. fresh dill
1 tbsp. fresh rosemary
1tbsp. fresh basil
1 tbsp. garlic
1 tbsp. Parmesan cheese
Salt and pepper to taste

Wash vegetables, chop up vegetables into bite size pieces and place inside a slow cooker. Add 3 cans vegetable broth, 1 to 2 cups water, Drain kidney beans and stir into the pot. Add herbs, salt and pepper, and more garlic and parmesan cheese to garnish on top. Stir it all together. Turn on low and cook for about 4 hours.


Freezer Vegetable Soup




Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

 Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.







Freezer Vegetable Soup

1 quart chopped fresh tomatoes
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
2 cups diced cooked potatoes
2 cups water
Combine soup base ingredients in a kettle or Dutch oven; bring to a boil over medium heat.


Reduce heat; cover and simmer for 45 minutes.


Cool. Place 2 cups each into freezer containers.


May be frozen for up to 3 months.



1 medium eggplant, peeled and cut into 1-inch cubes

1 medium zucchini or summer squash, cut into 1-inch pieces

1 medium onion, cut into thin wedges

1 and 1/2 cups light purchased spaghetti sauce

1/3 cup shredded Parmesan cheese

In a 4 -quart slow cooker, combine eggplant, squash, onion, spaghetti sauce and Parmesan cheese. Stir to blend. Cover and cook on low setting for 4 to 5 hours or high-heat setting for 2 to 2 and 1/2 hours. For test purposes I used Ragu light tomato basil sauce.

Note: Add some frozen prepared meatballs to the mixture. Serve as a side or over cooked pasta.

Vegetable Curry

Vegetable Curry

Preparation: 15 minutes; cooking time: 6-7 hours on low

1 large chopped onion
1 1/2 pounds Yukon gold potatoes, quartered
4 cups butternut squash, cut into 1 1/2-inch pieces
4 cups cauliflower florets
1 15-ounce can rinsed chickpeas
1 medium red bell pepper, cut into 1-inch pieces
1 14-ounce can light coconut milk
1/4 cup flour
2-3 teaspoons red curry paste (see note)
1 cup frozen green peas
fat-free sour cream for garnish
chopped fresh cilantro for garnish

In a 4-quart or larger slow cooker, place onion, potatoes, squash, cauliflower, chickpeas and bell pepper; mix well. In a medium bowl, whisk together the coconut milk, flour and curry paste. Pour over vegetables. Cover and cook on low 6 to 7 hours or until vegetables are tender. Stir in peas; cover and let stand 5 minutes. Garnish with sour cream and cilantro.

Note: For a spicier curry, add more red curry paste.

Makes 9 cups.

Each serving contains 199 calories, 7 grams protein, 3 grams fat (2 grams saturated) 38 grams carbohydrates, 199 milligrams sodium and 7 grams fiber.

Crockpot Tomato Pesto Soup

Crockpot Tomato Pesto Soup

Prep Time: 25 minutes

Cook Time: 9 hours,


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, shredded
  • 3 stalks celery with leaves, chopped
  • 14 oz. can diced tomatoes with seasonings, undrained
  • 6 oz. can tomato paste
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. dried thyme leaves
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 cups water
  • 2 cups vegetable broth or chicken stock
  • 1 cup instant rice
  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese


Combine all ingredients except for rice, pesto, and cheese in a 3-4 quart crockpot and mix to blend. Cover and cook on low for 8-10 hours. Stir in instant rice, then cover and let stand 6-8 minutes until rice is tender. In small bowl, combine pesto and cheese and blend; serve with soup. 6 servings

Cheese and Corn Chowder

Cheese and Corn Chowder

Makes 8 servings

3/4 cup water

1/2 cup chopped onions

1 1/2 cups sliced carrots

1 1/2 cups chopped celery

1 tsp. salt

1/2 tsp. pepper

15 1/4-oz. can whole kernel corn, drained

15-oz. can cream-style corn

3 cups milk

1 1/2 cups grated cheddar cheese

1.  Combine water, onions, carrots, celery, salt, and pepper in slow cooker.2.  Cover.  Cook on High 4-6 hours.3.  Add corn, milk, and cheese.  Heat on High 1 hour, and then turn to Low
until you are ready to eat.

Source: FIX-IT AND FORGET-IT COOKBOOK, Feasting with Your Slow Cooker by
Dawn J. Ranck, Phyllis Pellman Good, Copyright 2000

Freezer Food Friday- Two Recipes

Freezer Food Friday 

Welcome to Freezer Food Friday! Blog a freezer recipe and come back and link it at Mr. Linky below ( click on the graphic) ! Thanks for participating.

Spicy Black Bean-Corn Casserole

Makes 8 servings

2 small cans diced green chiles

1 cup salsa

1/2 cup chopped scallions

1/2 cup chopped cilantro

2 cans black beans, rinsed and drained

2 cans corn with red and green bell peppers, drained

2 10-ounce cans enchilada sauce

2 cups shredded Mexican cheese blend or cheddar cheese

1 16-ounce box cornbread mix

2 eggs

Sour cream for garnish

Chopped fresh cilantro for garnish

1. To prepare for freezer:  In a gallon zip-lock bag, combine 1 can green chiles, salsa, scallions, cilantro, beans, corn, and enchilada sauce.

2. Squeeze out excess air and seal. Place sealed bag into another bag for safety.

3. Place cheese in a separate bag and add to larger bag. Label, date, and store in freezer until ready to serve.

4. When ready to serve: thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 4 hours.

5. Combine remaining can of chiles, eggs, and cornbread mix and mix well. Drop by spoonfuls into top of hot slow cooker, cover, and cook for 1 hour or until cornbread is done.

6. Sprinkle cheese over the top, cover, and cook until cheese is melted. Garnish with sour cream and fresh sliced cilantro.

– Adapted from Cooking Light Slow Cooker (Oxmoor House, 2006)

Per serving: 540 calories, 20 grams protein, 69 grams carbohydrates, 3 grams sugar, 21 grams fat, 86 milligrams cholesterol, 1,711 milligrams sodium, 800 grams dietary fiber

Soy Ginger Chicken

Makes 4 servings

4 bone-in chicken drumsticks, skin removed

4 bone-in chicken thighs, skin removed

1/3 cup soy sauce

2 tablespoons dark brown sugar

2 medium carrots, thinly sliced crosswise

5 garlic cloves, thinly sliced

2/3 cup fresh chopped cilantro plus extra for garnish

2-inch piece fresh ginger, peeled and cut into thin strips

5 scallions, thinly sliced on the bias, plus extra for garnish

1 tablespoon balsamic vinegar

1 teaspoon ground coriander

1/2 teaspoon ground pepper

1 tablespoon cornstarch

1. To prepare for freezer: In gallon zip-lock bag, combine chicken, soy sauce, brown sugar, carrots, garlic, cilantro, ginger, scallions, vinegar, coriander, and pepper.

2. Squeeze out excess air and seal. Place sealed bag into another bag for safety. Label, date, and store in freezer until ready to serve.

3. When ready to serve: Thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 5 to 6 hours.

4. Just before serving, set slow cooker to high. In a large measuring cup combine cornstarch with 1 tablespoon water. Add 1 cup of cooking liquid and stir to combine. Pour mixture back into slow cooker, cover, and cook 2 minutes longer, or until sauce is thickened.

5. Garnish with cilantro and scallions and serve with white rice.

– Adapted from Martha Stewart Everyday Food.

Because Mr. Linky was down… I added a couple of blofs I kknew had posted for this mem!

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